47 Steak Recipes for Tender-Charred Slices Every Time
There’s no heartbreak like realizing you’ve ruined an expensive cut of meat. But when you start with one of our best steak recipes—and keep an accurate thermometer handy—you have a lot of support on your side. These recipes go beyond the sear, inviting in clever tenderizing marinades, spicy rubs, luscious sauces, and all the sidekicks your steak dinner needs. Grab your cast-iron pan or fire up the grill and scroll down for classic ways to cook your New York strip or rib eye, plus our favorite steak salads, open-faced sandwiches, tacos, and the skewers that are the guaranteed hit of your next backyard party.
Peden + Munk1/47Steak au Poivre
POV: You’re trying to impress a date, or going all out for a friend’s birthday. You’re doing a wedge with blue cheese dressing and maybe shrimp cocktail to start. Then this: one of the best steak recipes we know for old-school glamour—and a thrilling little bit of fire.
- Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia2/47
Honey-Brushed Steaks With Peppers and Onions
Bookmark this recipe for your next cookout. Honey creates a beautiful charred crust on bone-in rib-eye steaks.
- Photograph by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Alexandra Massillon3/47
Grilled Porterhouse Steak With Parmesan Butter
Keep a stash of the Parmesan butter on deck at all times for quickly saucing any grilled meat: steak, pork chops, fish—you name it.
- Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams4/47
Summer Roll Rice Noodles
Think Vietnamese summer rolls, undone. Top this cooling bowl with lots of fresh basil, mint, and cilantro.
- Photograph by Emma Fishman, food styling by Judy Kim.5/47
Carne Asada Tacos
Looking for a taco night winner? Grill-friendly flank or skirt steak gets punchy flavor from a citrusy marinade. For maximum flavor here, be sure to marinate the beef overnight.
- Photograph by Emma Fishman, food styling by Kendra Vaculin6/47
Skillet Cheesesteak With Broccoli Rabe
Pickled peppers balance the richness of boneless New York strip steak and melty pepper jack cheese. When you cook steak like this, who needs rolls?
- Francesco Tonelli7/47
Salt-and-Pepper Rib Eye
A thick bone-in rib eye requires nothing more than salt, pepper, and a hot grill. To make it even more sublime, we like to serve it with scallions that have been tossed in olive oil and salt and given a quick char.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca8/47
Steakhouse Salad With Pesto Vibes
What do we mean by “pesto vibes”? This hearty steak salad has a lemony, crunchy pine nut (or walnut) dressing, lots of fresh basil leaves, and curls of shaved Parmesan.
- Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Tim Ferro9/47
Steak Fajitas
For the ultimate fajitas, use mesquite chunks in your grill, and marinate skirt steak in a mix of red chile powder, cumin, garlic, lime juice, orange juice, Worcestershire sauce, soy sauce, and brown sugar.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro10/47
Easy Steak With Pan Sauce
The difference between ho-hum steak at home and whole-paycheck steak at a restaurant often comes down to the final touch: a buttery pan sauce that comes together quickly in your cast-iron skillet. We promise you can pull it off.
- Photo by Laura Murray, styling by Judy Mancini11/47
Grilled Beef With Broccoli
You’ll get all the great flavors of the classic take-out dish by using a marinade made with oyster sauce, Shaoxing wine, and soy sauce—but instead of cooking on the stovetop, head outside to cook this easy dinner on a grill.
- Photograph by Isa Zapata, Prop Styling by Dayna Seman, Food Styling by Jesse Szewczyk12/47
Always-Tender London Broil
If you’ve only had tough London broil, it’s time to change your cooking method for this budget-friendly cut of steak—and add a secret ingredient that makes all the difference. This recipe guarantees tender slices of steak with tons of flavor. Just add green beans and mashed potatoes, twice-baked potatoes, or your carb of your choice.
- Alex Lau13/47
Bistek With Onion and Bay Leaves
Soy sauce, lemon juice, and toasted bay leaves deepen the flavor of this boneless rib eye.
- Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua14/47
Juicy Chicken-Fried Steak With Creamy Gravy
For many Texans, this tender cube steak with its crispy, golden crust and blanket of peppery white gravy is the ultimate comfort food, right up there with mac and cheese and stewed collards.
- Alex Lau15/47
Gochujang-Marinated Skirt Steak
Punch up a quick grilled skirt steak with a few tablespoons of spicy-savory gochujang.
- Alex Lau16/47
Steak Pizzaiola
Smother a thin rib eye with marinara, add some thinly sliced garlic cloves, fresh basil, and crushed red pepper flakes, and you’ve got a steak dinner fit for a members-only supper club.
- Alex Lau17/47
Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower
Smash some briny preserved lemon—plus thyme and lemon zest—into butter to give this steak-and-cauliflower combo a lift.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang18/47
Tri-Tip Steak With Tiger Bite Sauce
This recipe from Union Hmong Kitchen in Minneapolis pairs a Sichuan peppercorn–and–coriander–rubbed tri-tip or sirloin steak with a sauce made with crushed cherry tomatoes and mountains of fresh herbs.
- Alex Lau19/47
Steak With Tangy Sauce and Watercress Salad
Peppery watercress and Chinese hot mustard powder turn this beautifully caramelized pan-seared steak up to eleven.
- Photo by Linda Xiao20/47
Basic Bulgogi
This salty-sweet marinade works especially well with grated Korean pears (or another Asian pear variety). You’ll want to throw the meat into the freezer for a moment to facilitate extra-thin slicing.
- 21/47
Pounded Flank Steak With Zucchini Salsa
There are only so many loaves of zucchini bread—even chocolate zucchini bread—that we can eat each summer. Turn the rest of that garden haul into this simple salsa for topping grilled flank steak.
- Photograph by Scott Semler, Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi22/47
Chorreadas
This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
- Photo by Alex Lau, Food Styling by Anna Billingskog23/47
Simple Sous Vide Steak
This cooking method is great for parties, since you can cook the steak to the ideal temperature (way) ahead of time, then just quickly sear it when everyone’s ready to sit down. Need help picking side dishes? We recommend Sour Cream and Onion Hasselback Potatoes and a simple arugula salad—and clafoutis, an easy French custard, for dessert.
- Photo by Jeff Luker24/47
Tri-Tip With Chimichurri
You’ll bank the coals to start this steak over medium-high heat, then move it over to indirect heat until it’s medium-rare. While you let the meat rest, whip together the sprightly combination of garlic, fresh parsley, cilantro, red wine vinegar, and agave nectar. If your butcher doesn’t have a tri-tip, you can make this recipe with sirloin.
- Photo by Chelsie Craig, food styling by Kat Boytsova25/47
Steak Salad With Harissa Potatoes and Crunchy Radishes
This all-in-one meal makes a showstopping dinner—but it’s just as tasty at room temp for lunch the next day.
- Alex Lau26/47
Strip Steak With Lemony Yogurt and Radishes
Basting this steak with butter that’s sizzled with thyme sprigs, garlic, and cardamom gives you meat—and an aromatic butter sauce—that’s remarkably flavorful in just a few minutes of cook time.
- Alex Lau27/47
Open-Faced Steak Sandwich With Parmesan Dressing
Crispy bread, a mustardy dressing, peppery greens, and sharp onion make every bite of this steak sandwich a stunner.
- Christina Holmes28/47
Grilled Flatiron Steak With Toasted Spice Vinaigrette
You know that resting your steak is important. But it matters even more here—when you let steak rest on top of tomatoes, their juices will commingle and make the dressing that much better.
- 29/47
One-Skillet Steak and Spring Veg With Spicy Mustard
“I’d save this recipe for the mustard sauce alone,” says one reviewer. Try this for your next date night meal.
- Gentl & Hyers30/47
Bistro Steak With Buttermilk Onion Rings
Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment, then step aside to receive your applause.
- Marcus Nilsson31/47
Chi Spacca’s Bistecca Fiorentina
If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare but less aggressively so.
- Alex Lau32/47
Ramen With Steak and Sesame-Ginger Dressing
You can swap in any number of crunchy veggies here—the star of the show is the nutty, gingery dressing.
- Alex Lau33/47
Coffee-Rubbed Steak
Give that strip steak (or filet mignon) this roasty, toasty coffee and chile treatment. Eat any leftover steak for breakfast with a fried egg.
- Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk34/47
Skirt Steak With BA.1. Sauce
Try our signature sauce on supremely beefy skirt steak, and you’ll never go back to the bottled stuff.
- Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Nicole Louie35/47
Cumin Steak and Scallion Pitas
This quick weeknight dinner uses ground cumin two ways: as a rub for the beef itself and stirred into yogurt as a savory, creamy condiment.
- Photograph by Peden + Munk, food styling by Shilpa Uskokovic36/47
Gochujang Steak Wraps
Sugar-rubbed steaks get wonderfully dark and crusty, and thick gochujang paste adds bold flavor to these party-ready lettuce wraps.
- Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua37/47
Steak With Preserved-Lemon-Marinated Tomatoes
When tomatoes are in season, it’s worth planning your whole dinner around them. Toss your farmers market haul in a quick, spicy marinade while you sear a well-marbled steak, then plate it all together and season with freshly ground black pepper.
- Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Sean Dooley38/47
Steakhouse Salad With Balsamic and Blue Cheese
Funky blue cheese and juicy tomatoes are just the backup singers your grilled skirt steak needs.
- Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank's House39/47
Mishkaki-Style Strip Steak With Kachumber
The garam masala and garlic marinade here is inspired by East African grilled beef skewers called mishkaki.
- Alex Lau40/47
Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw
It’s a snap to make your own tostadas out of corn tortillas, but feel free to grab them premade at a store if you’re short on time.
- Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua41/47
Super-Citrusy Carne Asada
Your best-ever batch of burritos or nachos starts with this carne asada recipe, supercharged with smoky chile and tart lime juice.
- Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks42/47
Tapsilog
Sweet-salty beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast iconic.
- Photo by Chelsie Craig, Food Styling by Kat Boytsova43/47
Party Steak With Grilled Scallion Salsa Verde
Don’t walk away when you’re grilling this steak—it’s ready to check for doneness after just a few minutes on each side. Not sure what else to serve at your cookout? Here’s an all-star collection of barbecue sides.
- Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.44/47
Skirt Steak With Scallion Thecha
This green-chile-based condiment hails from Maharashtra in western India; we love how it jazzes up quickly cooked skirt steak.
- Photo by Laura Murray, styling by Judy Mancini45/47
Mezcal-Marinated Fajitas
You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds extra savory personality. Pour a mezcal paloma to sip alongside.
- Photo by Isa Zapata, food styling by Micah Morton, prop styling by Nicole Louie46/47
Sach Ko Ang
Fragrant galangal-and-lemongrass-marinated beef skewers are a Cambodian street food staple that’s great with an ice-cold beer. Consider your next BBQ menu sorted.
- Photograph by Isa Zapata, Food Styling by Susan Ottaviano, Prop Styling by Stephanie De Luca47/47
Grilled Corn and Steak Fattoush
In fall and winter, we seek out the best steak recipes to serve with rich potato gratins and creamed spinach. But come warmer weather, we simply cannot get enough corn. This spin on fattoush brings all of summer's finest together with crunchy pita chips and grilled steak.
